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Chicken Stew

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This hearty Chicken Stew is the ultimate comfort food, filled with tender chicken, wholesome vegetables, and a rich, flavorful broth. Thick, nourishing, and satisfying, it is perfect for cozy family dinners.

Ingredients

1 ½ lbs. boneless, skinless chicken thighs, cut into small pieces

2 tbsp. olive oil

1 medium onion, diced

8 oz. mushrooms, sliced

3 medium carrots, peeled and cubed

3 medium potatoes, peeled and cubed

4 cups water, or as needed

2 bay leaves

1 tsp. salt, or to taste

¼ tsp. pepper, or to taste

1 tsp. turmeric powder (optional)

⅓ cup chopped parsley

2 tbsp. water (for slurry)

2 tbsp. all-purpose flour (for slurry)

Instructions

  1. Heat the olive oil in a large pot over medium-high heat. Add the diced chicken thighs and cook, stirring occasionally, until mostly cooked through.
  2. Stir in the diced onion and cook until soft and translucent.
  3. Add the sliced mushrooms and cook for a few minutes until they release their moisture and flavor.
  4. Add the potatoes, carrots, bay leaves, salt, pepper, turmeric (if using), and enough water to fully cover the ingredients. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for about 30 minutes, or until the vegetables are tender.
  5. In a small bowl, mix 2 tbsp. water and 2 tbsp. flour until smooth to create a slurry. Pour into the stew and stir well.
  6. Add the chopped parsley and simmer for a few more minutes until the stew thickens to your desired consistency.
  7. Remove the bay leaves before serving. Serve hot.

Notes

For richer flavor, replace part of the water with chicken broth.

Add peas, celery, or green beans for extra vegetables and texture.

For a creamier stew, stir in a splash of heavy cream at the end.

Use chicken breast instead of thighs for a lighter option.

To make gluten-free, substitute flour with cornstarch for the slurry.

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

If the stew thickens during storage, add a splash of water or broth when reheating.

Nutrition

Find it online: https://recipesbyjanet.com/chicken-stew/